Wood' Fish, War of War Fighters from Aceh
Medanbisnisdaily.com-Medan.
One of the culinary relics of war from Aceh is the "wood" fish. Called "wood" fish because of its hard, dry texture and almost wooden shape. Historically, the "timber" fish was processed in such a way as long-lasting fish. The "wood" fish is a war fish for combatants and the people of Aceh during colonial times.
Cut Marni, one of the alumni of Culinary Education Unimed 2010, explains, wooden fish is a tuna that is processed with a long process. It takes 3 to 4 days to produce quality and durable wood fish.
To medanbisnisdaily.com, Thursday (5/4/2018) Marni explain how the fish making of these fighters.
"First the tuna is sprinkled with salt and then boiled, after which the bones are removed and dried in. After a little dried fish meat chopped and dried again," said Marni, who in February 2018 and then opened a unique restaurant in Aceh Unimed this.
Just choose what to cook like, he added. But usually the people of Aceh like to eat a spicy-spicy, explains Marni. Marni himself admitted interested in making these fish preparations for hearing the stories of his parents.
They say this fish can hold up to two years. It used to be when people were fighting in the jungles, this fish brought. Pas want to eat, live fish heated and chili. "Probably because of the atmosphere of war, so more exciting story about this fish," said Marni.
Added, if in Aceh these fish are found in many restaurants and have become souvenirs from Aceh culinary. Sold per pack. Late last year 2017, when I returned to Aceh the price was sold Rp 25 thousand for the size of 100 grams, he said.
One of the Medan residents who also pursue processed "wood" fish, Mahbubah Lubis explains "wood" fish for Acehnese, not just culinary, but also historical and cultural assets that must be preserved.
Sometimes because of this factor also makes the "wood" fish in Medan began to be sought, especially by the Acehnese who are in Medan. Mahbubah who claimed to have pioneered this business online, hoping the values of culinary history is still remembered by the younger generation of Aceh in particular who migrated
Reporter
JONNES GULTOM
Editor
SASLI PRANOTO SIMARMATA
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